LunchDinnerHigh proteinGluten-freeMeal prep

One-Pan Chicken and Vegetable Bake

Name: One-Pan Chicken and Vegetable Bake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 portions
Ingredients: 700g chicken thighs, boneless and skinless; 400g baby potatoes, halved; 300g broccoli florets; 200g cherry tomatoes; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp dried italian herbs; 1 lemon

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Everything roasts on one tray, so cleanup is one pan instead of three. Chicken thighs stay juicier than breast here and hold up well to the longer roasting time the potatoes need.

Per serving

50g

Protein

540

Calories

24g

Carbs

27g

Fat

4 portions10 min45 min

Ingredients

1 1/2 lbchicken thighs, boneless and skinless
14 ozbaby potatoes, halved
11 ozbroccoli florets
7 ozcherry tomatoes
2 tbspolive oil
2 clovesgarlic, minced
1 tspdried italian herbs
1lemon

Steps

1
Preheat the oven to 200C (400F).
2
Halve the baby potatoes and toss them with half the olive oil, salt and pepper on a large baking sheet. Roast for 15 minutes.
3
Add the chicken thighs to the tray, season with garlic and italian herbs, and drizzle with the remaining olive oil.
4
Roast for another 20 minutes.
5
Add the broccoli and cherry tomatoes to the tray and roast for a final 10 minutes until the chicken is cooked through and the vegetables are tender.
6
Finish with a squeeze of lemon before serving.